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1
Start by making the black tea pork.
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2
Put enough water to cover the block of pork in a pan and start heating it up.
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3
When it comes to a boil, add the tea bags and steep them well.
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4
If you use a strongly fragrant tea, the pork will take on a nice fragrance.
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5
While the water is coming to a boil, tie the pork up with kitchen twine.
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The fat and edges of the pork block tend to fall off when they're cooked, so tie it up quite tightly.
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7
You can also use doubled-up cotton sewing thread for this.
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Put the tied up meat in the tea water in the pan, and simmer for about 30 minutes.
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9
If you have some leftover leek or green onion and so on, add them to the cooking liquid.
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10
If the meat is not totally immersed in the tea liquid, just turn it over halfway through and it will be fine!
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The meat will shrink so it will eventually become immersed in the liquid.
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While the pork is simmering, chop up the ginger and garlic.
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13
Finely chop the ginger.
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Peel the garlic and separate the cloves.
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15
Take the pan off the heat, put it in the sink and run cold tap water into it so that the liquid flows out.
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In about 30 seconds the meat will be cool enough to handle, so take it out.
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(The black tea pork is now done.)
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Wash the pan out cleanly and add enough sake, water and soy sauce (in a 2:2:1 ratio) to cover the pork once it's added back in.
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Add the ginger and garlic too.
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Put the pork into the pan, and bring the pan to a boil.
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Simmer for about 10 minutes after it comes to a boil.
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22
Take the pan off the heat, and leave to cool down overnight.
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When it cools down the fat will congeal on the surface of the cooking liquid, so take it out.
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Bring the pan back to the boil.
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Repeat the boiling then cooling down and removing the fat procedure again for a total of 3 times.
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26
Taste the sauce/cooking liquid halfway through; if it's too salty, add some sake and water.
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Slice as thick as you like and enjoy!
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28
You can keep it in the refrigerator.
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29
Addendum: You can use the leftover cooking liquid to simmer boiled eggs or to cook potatoes, sweet potatoes, taro and so on!
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30
You can also use the liquid to flavor stir fries.
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31
When using it in simmered or stewed dishes, adjust the amount so that the dish doesn't become too salty.
